Yummy Spirit of the Week: Tequila
By Catherine Fallis

Tequila is made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family. By Mexican law the agave spirit called tequila can be made only from one particular type of agave, the blue agave (Agave tequilana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico. Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico.

Agave Girls, a group started by Joanne Weir for women who appreciate tequila — 100 percent agave tequila that is, are celebrating the release of her new book, Tequila: A Guide to Types, Flights, Cocktails and Bites (Ten Speed Press 2009, $16.95), which she will be signing at Tres Agaves in San Francisco on April 19. Her informative guide offers more than 60 recipes for cocktails and food, including one for “Coco Loco Tequila Cupcakes.” Keep those away from the kids, and congrats to Joanne.

Here is a recipe from the book:

Sangrita
(serves 8)

1 ounce hot pepper sauce
½ ounce freshly squeezed lime juice
1 ounce freshly squeezed grapefruit juice
½ teaspoon salt
1 teaspoon freshly ground pepper
7 ounces tomato juice
½ jalapeno, seeded
100 percent blue agave tequila for serving

In a pitcher, combine all the ingredients except the tequila and stir until the salt dissolves. Let the mixture sit a few minutes to assess its level of spiciness.

Remove jalapeno after 15–30 minutes. Refrigerate pitcher.

Pour into shot glasses and serve alongside shot glasses of tequila.

Grape Goddess recommends: Gran Centenario Rosangel

San Francisco’s own Demigoddess of Tequila, Rebecca Harter — the title is bestowed by Tommy’s Mexican Restaurant’s Tommy’s Blue Agave Club after a rigorous series of tastings and visits to the tequila production center of Mexico — offers up this review of
Gran Centenario Rosangel, a new tequila infused with hibiscus and the first pink tequila on the market:

“Despite its attractive rosy blush, Rosangel is a serious spirit. Subtle aromas of agave, rose hips and a hint of oak smoke and dried rose petal float from the glass. On the palate it explodes with flavors of headier roses, hints of clove and spice, blood orange and a hint of tea. Very smooth and balanced with a creamy texture and pleasantly bitter pithiness. Pleasantly dry with a long finish, this is a pleasant spirit for sipping yet could be incorporated into some really intriguing cocktails. Very unique.” Gran Centenario Rosangel is available at NapaCabs.com, $34.95 for a 750 ml bottle.

 

Benziger Family Winery Biodynamic Discovery Trail Launch
Sunday, April 22, 10 a.m. & 2 p.m.
Benziger Family Winery, 1883 London Ranch Road, Glen Ellen, 707-935-3000

To celebrate Earth Day, Benziger Family Winery will launch its Biodynamic Discovery Trail, the first-ever educational display devoted to biodynamic farming in North America. With the wealth of life on Benziger’s Sonoma Mountain estate as a backdrop, the self-guided trail takes visitors from the early history of biodynamics to its application in the surrounding vineyards. Educational displays include samples of the homeopathic remedies cultivated and applied to the vines on the 85-acre estate. Colby Eierman, Benziger’s director of sustainability and gardens, will offer two complimentary Earth Day classes for aspiring green thumbs eager to learn more about biodynamic farming practices for their own gardens. Classes are one hour and space is limited to 20 participants per class. Advance reservations required at 707-935-4011 or mmack@benziger.com.

Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. To read more of her writings on wine, please visit www.planetgrape.com. E-mail: grapegoddess@yummyletter.com